IE 11 is not supported. For an optimal experience visit our site on another browser.

Sunny's Easy Bruschetta Steaks

Easy Bruschetta Steaks
Easy Bruschetta SteaksTODAY


  • 2 large, colorful heirloom tomatoes, seeded and diced
  • 2 cloves garlic, grated on a rasp or finely minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh basil, leaves torn
  • 1-2 ounces shaved Pecorino Romano cheese, plus more for serving
  • 4 T-bone, shell or New York strip steaks, room temperature
  • Olive oil
  • Kosher salt and freshly ground black pepper

Chef notes

Let's end the summer with a big bang by celebrating the sweetness of summer tomatoes! This is an easy bruschetta topping for any steak, including inexpensive and easy to find cuts.


For the bruschetta:

In a medium bowl, mix the tomatoes, garlic, red wine vinegar, olive oil, a pinch of salt and a few grinds of pepper. Cover and rest at room temperature at least 20 minutes and up to an hour.

For the steak:

Preheat the grill or a grill pan to medium-high heat. Drizzle olive oil over the steaks and season all over with salt and pepper. Place the steaks over direct heat on the grill to sear for a few minutes, then flip and move to the indirect heat side. Once they reach your desired doneness, remove the steaks to a plate and tent by covering loosely with aluminum foil. Let rest for about 5-10 minutes.

To serve:

Stir the basil and cheese into the bruschetta mixture. Spoon topping on each individual steak. Sprinkle with a few shavings of cheese. Serve warm.